These Kentucky-based distillers are sticklers for detail. Every part of the whiskey-making process is meticulously orchestrated, from the selection of grains to sampling the end product. For instance, the whiskey is aged in barrels made of naturally aged, centre-ring wood from trees that are 70 to 80 years old. Timber with a grain that is too coarse or too fine is not used. When it comes to ageing, they have worked out that the best whiskey comes from warehouses C, I and K at their compound. It is in these areas that the greatest temperature changes occur. Once the casks are opened it is only the best whiskey, as rated by a team of tasters, that gets the Buffalo Trace label. Typically that's abut 25 to 30 barrels per batch.
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